SUN-DRIED TOMATO PESTO

Makes 250 ml

 

1 cup sun-dried tomatoes

1/2 cup peanuts (or other)

1/8 cup vegetable oil

1/2 cup grated Cheddar cheese

Pinch salt

 

Blend.  Spoon into jar, cover with oil.  Refrigerate up to 5 days or freeze.

Recipe and photo:  Alma Pretorius